Mini Corn Bread Muffins

Mini Corn Bread Muffins
These bite-sized corn bread snacks are great as a side or on their own with a smear of butter!

  • 2 cups all purpose flour
  • 1 cup corn meal
  • 3/4 cup milk
  • 3/4  buttermilk
  • 1 stick butter (melted)
  • 2 eggs
  • 2 corn cobs (cooked in the milk)
  • corn kernels from the corn (raw)
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup sugar

Mix dry ingredients together.  Simmer corn cob in the milk for 15 min.  We consider this to be an optional step although it does add flavor.  Mix milk, buttermilk, butter and eggs together and combine with dry ingredients.  Mix in corn kernels.  Pour batter into buttered mini muffin pans.  Bake at 425 degrees for 8-10 minutes or until tops are lightly browned.

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